dextrinisaation

Dextrinisation is a chemical process that involves the breakdown of starch into smaller carbohydrate units called dextrins. This process can occur naturally or be induced artificially. Naturally, dextrinisation happens when food containing starch is heated, such as during baking or toasting bread. The heat causes the starch molecules to break apart and rearrange, forming dextrins. This change in molecular structure alters the texture and flavor of the food, often resulting in a crispier texture and a sweeter taste due to the release of simpler sugars.

Artificially, dextrinisation is often achieved through enzymatic or thermal treatments in industrial settings. Enzymes like amylase can be used to catalyze the hydrolysis of starch into dextrins. Alternatively, dry heat can be applied to starch in a controlled manner. Dextrins are generally more soluble in water than starch and have lower viscosity. These properties make them useful in various applications. For instance, in the food industry, dextrins are used as thickeners, stabilizers, and emulsifiers in products like sauces, gravies, and confectioneries. In paper manufacturing, they act as adhesives and sizing agents. They are also employed in the pharmaceutical industry as binders in tablets and in the textile industry for warp sizing. The specific type and properties of the dextrin produced depend on the conditions of the dextrinisation process, including temperature, time, and the presence of catalysts.